Crab Filled Crescent Bites



Hello again, dear readers.  So sorry you haven’t heard from me in a couple days.  I’ve been out of commission with the flu!  Yeah, it’s pretty terrible.  And though I still have the flu, at least now my symptoms are under control with medicine.  So, though I sit here with a tissue shoved up my nose and coughing up a lung, I’m fighting through it to bring you this delicious appetizer recipe (I know, I’m such a hero).

I made these for a party a couple weeks ago, and they were tasty!  I’ve discovered that anything made with crescent rolls is going to turn out delicious.  I did have one problem with the recipe though…it simply called for “cooked crab” and it didn’t specify past that.  My husband went to the store for me and bought cooked crab meat that was shredded.  Apparently though, you need to use jumbo lump crab meat.  As you can see in the picture, mine are rather flat and lack color.  The ones pictured on the original recipe are nice and round with beautiful spots of red crab.  So I’m assuming they used jumbo lump crab meat.  However, although mine are flat and lack color, they still tasted amazing and everyone loved them.

Crab Filled Crescent Bites

Source:  Krista’s Kitchen

Makes: 24

1-8 oz. tube crescent roll dough
3 oz. cream cheese, softened
1/4 cup mayonnaise
3/4 cup cooked crabmeat, chopped
2 green onions, chopped
1/8- 1/4 teaspoon cayenne pepper
salt and pepper, to taste
egg white (optional)

Preheat oven to 375°F. Spray cookie sheet with cooking spray.

Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.

In small bowl, mix cream cheese, mayo, crab meat, onion, and cayenne pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfuls that are 1/2 inch from 1 corner of each square. Pick up a corner, fold dough over filling, and tuck end tightly underneath filling. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.

Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.

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